A delightful hors d'oeuvre to observe National Hummus Day – hummus flatbread with sun-dried tomatoes, feta, spinach, pine nuts, and pesto sauce makes for a simple to-get ready bite.
Take, for example, this flatbread. Hors d'oeuvre professional! Totally casual yet energizing, and fulfilling.. furthermore savagely adaptable. As far as I can tell, this is the ideal go-to for an evening nibble or pre-supper appy to hold you over before you make supper.
I spread Sabra's Roasted Pine Nut Hummus on flatbread, at that point topped it will a wide range of treats. The main thing that could improve this flatbread is dunking the thing in more hummus. I'm intensely one-sided, however I likewise profoundly trust Sabra's Spinach and Artichoke, Tuscan Herb Garden, or Basil Pesto hummus would work like a fantasy in this application, as well.
A standout amongst the best parts about this formula (beside the way that it requires just a bunch of minutes to get ready) is it's invigorating with plant-based nourishment. Flatbread made with entire grains (you can utilize locally acquired entire wheat or sans gluten flatbread, or even make your own), protein-pressed hummus, and fiber from the veggies drives us to an invigorating tidbit that we can use as a go-to whenever of the day. It's an extraordinary idea for an informal supper to keep your hangry beast under control before supper.
Another significant success? You can truly approach this flatbread anyway you'd like. It doesn't need to be a formal formula. You can top with any new regular veggies, cheddar, nuts and seeds you happen to have in your wash room. Go Greek by completing a cucumber, kalamata olive, tomato circumstance in case you're into subjects.
Also Try Our Recipe : Tortellini Olive Salad
INGREDIENTS
- 3 naan flatbread see note*
- 1 10-ounce container Sabra Roasted Pine Nut Hummus
- 2.5 ounces baby spinach
- 1/4 cup sun-dried tomatoes drained
- 2 tablespoons pine nuts
- 1/4 cup pesto sauce
- 1/3 cup feta cheese crumbles
INSTRUCTIONS
- Heat 2 teaspoons of olive oil in a skillet over medium heat, add the spinach and cover. Cook until spinach is wilted, stirring occasionally, about 2 minutes.
- Toast the naan/flatbread on a skillet or in the oven.
- Smear the hummus liberally over the naan. Layer with sauteed spinach, sun-dried tomatoes, and pine nuts. Drizzle with pesto sauce and sprinkle with cheese. Cut into pieces and serve.
RECIPE NOTES
*You can use any gluten-free flatbread or your own homemade pizza crust
For more detail : bit.ly/2zFO9OC
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